I’ve always wanted to make super light, fluffy biscuits, but mine never seem to rise quite as high as I hope they will (or as everyone else’s do). I’ve also always wanted to live on a farm and grow my own food and bake all my own bread, but given my (lack of) success with my small backyard garden, that’s probably never gonna happen. I’m not giving up on the biscuits though.
Jessica Robinson‘s biscuit recipe has renewed my faith in myself. I can do this! She also grew up on a farm in Connecticut, and while I don’t kid myself anymore about my potential as a farmer, I know I can make biscuits. And I can live vicariously, through her beautiful and delicious book. New England Farmgirl not only chronicles a life well fed, with family recipes for fudge and pies and sticky buns (among many, many others), it also offers a travelogue through New England farm country. From dairy farms to maple sugar shacks, we can enjoy some armchair travel (or the real thing, in fact) through the rolling country where Robinson was raised.
After a successful career as a floral designer, Robinson now lives and blogs on a farm in North Carolina, where she continues to make these beautiful biscuits. And on yet another snowy winter day, so shall I.
These biscuits are full of melt-in-your-mouth goodness. Beautiful layers of fluffy biscuits are perfect with melted butter or homemade berry jam, or for making tempting breakfast sandwiches.
–Jessica Robinson, New England Farmgirl
New England Farmgirl
Recipes & Stories from a Farmer’s Daughter
Written and Photographed by Jessica Robinson
- 2 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⁄3 cup lard or vegetable shortening
- 4 tablespoons unsalted butter, cold
- 1 cup buttermilk
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Use a fork or pastry cutter to cut the shortening and butter into the flour until the mixture resembles coarse meal. Gradually stir in the buttermilk until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 12 to 15 times. Using a rolling pin, roll out the dough to about 1⁄2 to 3⁄4 inch thickness. Use a biscuit cutter 2 1⁄2 to 3 inches in size to cut out the biscuits from the dough. Place them on the prepared baking sheet.
- Bake until lightly golden brown, 18 to 20 minutes.